Tuesday, March 12, 2013

Making Lemon Chicken

These days, I have spent more time in my kitchen cooking, not baking. As I am now quite busy with my baby, I only reserve weekends to bake cakes or cookies, provided if I have the mood and energy. So, yes, I thought it's probably a bad idea to waste my brand new kitchen for washing dirty dishes only. Thus, I explore cooking.

Anyway, before my husband and I moved to our new house, I didn't really fancy cooking and would rather eat outside. However, I don't know why, recently I found the joy in cooking - chopping fresh veggies and meat, mixing and seasoning them in a hot wok. Perhaps the only thing that I don't quite enjoy when cooking is washing a mountain of dirty cooking utensils.

Further, since I got an unused lemon in my fridge and it was going to rot any time soon, I wanted to utilize it for cooking something for our dinner tonight. Without much contemplation, I decided to cook Lemon Chicken for dinner and I adapted the recipe from Rasa Malaysia's recipe.

My first trial of making Lemon Chicken.

Lemon Chicken


  • 1 Whole skinless chicken breast, cut stripes or cubes
  • 1/4 cup Flour mixed with 1 tbs corn starch
  • Oil for deep frying
  • 1 tbs Light soy sauce
  • 1/2 tbs Shaoxing wine (Cooking rice wine), optional
  • 1 tbs Corn starch
  • A pinch of pepper
  • Fresh lemon juice from 3/4 small to medium lemon
  • 3-4 tbs Sugar
  • A pinch of salt
  • 5 tbs Water
  • 1 tsp Corn starch mixed with 3-4 tsp water


  1. Marinate chicken stripes with light soy sauce, Shaoxing wine, pepper and corn starch for 30 minutes. Set aside.
  2. Once the chicken stripes are marinated, coat them with flour and corn starch mixture.
  3. Deep fry the chicken stripes until golden brown. Transfer the fried chicken stripes in a plate covered with kitchen towels to absorb the excess oil. Set aside.
  4. Bring to boil fresh lemon juice, sugar, water and a pinch of salt in a sauce pan on small fire. Mix well. Then, slowly add the corn starch liquid into the lemon sauce until the desired consistency is achieved (not too runny, not to thick). Bring to simmer.
  5. Transfer the fried chicken stripes into the lemon sauce. Gently stir everything to evenly coat the fried chicken stripes with lemon sauce.
  6. Garnish the dish with some slices of fresh lemon and/or simple coleslaw salad. Serve the dish with warm steamed rice. 

Lemon Chicken served with simple coleslaw salad.

I consider that my today's cooking was generally successful. My husband commented that the Lemon Chicken I cooked tasted actually more original than the ones bought from Chinese restaurants outside. The only mistake I made today was using squeezed lemon juice from almost the whole lemon and my sauce was a tad too sour. Nevertheless, everything went pretty nice. The chicken was crunchy and not too chewy. The citrusy lemon sauce tasted fresh and tart.


  1. How do you cook with a young baby?! My baby is around your age and we haven't had time to cook since he was born!

    1. Haha.. I don't cook everyday! When I cook on weekedays, I put my baby in the stroller or baby chair and let her watch me get busy in the kitchen. On weekends, I ask my husband to look after my baby when I cook or bake. But yes, I must say that sometimes there are a lot of interruptions from my baby during the cooking process :P


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